This suggests that the problem is somehow in the intolerant person, even though there are no genes for food intolerance and very few cases of food intolerance result from an immune reaction. Food intolerance is actually the inability of an individual's incomplete gut flora to digest certain types of food.*

The question becomes whether or not you can figure out which foods you are intolerant of and then whether or not you can become more tolerant. Your malfunctioning gut bacteria probably don't care about whether or not a food is "paleo" or not.

This becomes clear now that an army of paleo cookbooks have been published that contain nut and coconut flours. My family has discovered the hard way that these flours can be quite harsh on the digestive system. My mother told me she reacted terribly to some coconut flour baked goods she made, but not to plain old bread. I found that I reacted to both about the same, which meant that both seemed to lead to cramping and bloating. That's not really surprising, since it seems fructans are my main enemy.

Almond and coconut are "paleo" ....why? Because they are not seeds (actually, they are technically seeds, which is pretty hilarious that people don't think of them as such) and grains? Even though there is ample evidence for seed and grain consumption in the actual Paleolithic. And almond and coconut share many of the properties that some "paleo" advocates claim are the problem with grains, such as high levels of phytic acids and potentially-reactive lectins and other proteins.

For example, Robb Wolf tweeted that he didn't think grains could be a "safe starch" because there are some papers on various immune-system reactions to them. But I can find papers on verysimilar reactions to our sacred cow. I'm sure in some parallel vegan circle-jerk twitterverse, Dr. Dean Ornish is tweeting those papers to confirm his follower's various biases, but as I wrote about sialic acid from meat, not everyone reacts this way. And in particular, I don't think healthy people are as likely to have such dysfunctional immune responses to food, but Westerners raised on crap in a "hygienic" environment are very vulnerable.

My mantra is that a sick person can react to ANYTHING. And a very healthy person can tolerate a lot of terrible things. I always like to remember the story of Mithridates VI of Pontus, who was so paranoid about being poisoned that he took small doses of various poisons in order to accustom his body to them (hormesis perhaps). When he was defeated by Pompey, he tried to commit suicide by poison, but couldn't because he was immune to what he had on hand. So he had to have his bodyguard execute him by sword. He is immortalized in an excellent poem by A. E. Housman

There was a king reigned in the East:There, when kings will sit to feast,They get their fill before they thinkWith poisoned meat and poisoned drink.He gathered all the springs to birthFrom the many-venomed earth;First a little, thence to more,He sampled all her killing store;And easy, smiling, seasoned sound,Sate the king when healths went round.They put arsenic in his meatAnd stared aghast to watch him eat;They poured strychnine in his cupAnd shook to see him drink it up:They shook, they stared as white’s their shirt:Them it was their poison hurt.–I tell the tale that I heard told.Mithridates, he died old.– A. E. Housman, A Shropshire Lad

I love the line "the many-venomed earth" and it's one that has struck with me often as I study science, along with Tennyson's "Nature, red in tooth and claw" from In Memoriam.

Interestingly, through self-experimentation I've found that I do not just OK, but much better eating things made with rice and certain pseudograins. My skin improves when I eat finely sifted fermented buckwheat (a pseudograin) and I have much more energy and digestive stability when I have some rice in my diet.

I also think some of these gluten-free grain-free things are pretty much torture to cook, requiring all kinds of fruit/vegetable purees or five million eggs to produce something even somewhat appetizing. And I don't have any particular interest in eating things that are only somewhat appetizing unless they are exceptionally nutritious.

Sometimes I get asked what my diet is like and that's a hard question to answer. I'll go through periods where I cook some particular ingredient over and over again, and then I kind of forget about it for awhile. It's like that with buckwheat for me. Perhaps the craving has something to do with buckwheat being particularly rich in magnesium?

Lately, one of my favorite meals is buckwheat pancakes with delicious toppings. My method for making buckwheat pancakes is that I sift the flour and then soak it for a day in sour whey or sour cream. Then I mix in an egg and cook it in fat of some sort. This one I topped with bacon-wrapped elk, REAL lingonberries (not the jam from IKEA, I bought them frozen at Erickson's Delicatessen and they are very sour, so they work very well with savory dishes), and seaweed.

* I also agree with Mat Lalonde that reactions to specific proteins can be an issue, though the two things are somewhat interconnected